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Ingredients 2 tablespoons vegetable oil 3 garlic cloves, minced 1/2 pound small shrimp, shelled and deveined A pinch of kosher salt, plus more to taste 1/2 pound green beans, trimmed 4 tablespoons chicken stock or low-sodium broth, divided 1 tablespoon fish sauce 1 teaspoon freshly ground black pepper

Instructions 1. Heat a wok until very hot. Add the vegetable oil and heat until shimmering. Add the garlic and stir-fry for 10 seconds. Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds. 2. Add the green beans and 2 tablespoons chicken stock; stir-fry until the beans soften slightly, about 3 minutes. 3. Add the remaining 2 tablespoons chicken stock along with the fish sauce and a generous pinch of pepper, and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer. Serve immediately. Tip: Doubled and served with steamed rice, this becomes a great main course!

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